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Ingredients
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Quantity
|
|
Gol gappa (pani poori)
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250gms
|
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Black chickpeas
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125gms
|
|
Steamed bean sprouts – optional (lentils
should just begin to sprout)
|
100gms
|
|
Boiled potatoes – coarsely mashed
|
125gms
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Mint leaves
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1 bunch
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Coriander leaves
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½ bunch
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Salt
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to taste
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Chilli powder
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¼ tsp
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Pani poori masala
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6 tbsp
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Mint chutney
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|
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Tamarind chutney
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|
Gol gappa can be bought from Indian supermarkets or chaat shops in
bags ready to be filled. It is very tedious to make them at home, as they need
to be fully puffed up.
If pani poori masala is not available, mix ¼ tsp chilli powder, 1
tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp and a pinch of salt.
Grind the mint and coriander leaves into a paste. Mix pani poori
masala in 2 liters of cold water. Add mint and coriander paste and the ice
cubes.
Wash chick peas and soak overnight. Next day, boil in a pan or
pressure cook with water and salt until soft. Drain and keep aside.
Add salt, chilli powder to the potatoes and mix in the chick peas
and the bean sprouts, if using.
Make a hole on one side in each gol gappa, and fill it with a teaspoon
of the potato mixture. Top with a little mint and tamarind chutney.
To eat, dip each gol gappa into the prepared water and eat.
